Basic broth (brodo di carne mista)
Yield: 2 servings
Ingredients:
- 1 lg Onion 2 lg Carrots
- 1 lb Chicken necks and wings 1/2 sm Celery root (about 3 1/4 oz)
- 1/2 lb Beef short ribs 1 md Bunch flat-leaf parsley
- 1/2 lb Veal bones -(about 3 oz)
- 1 tb Salt 4 md Garlic cloves
- 2 Celery sticks 4 Balck peppercorns PREPARATION and COOKING: Adjust oven rack to high position and heat the broiler. Peel and halve the onion and broil until charred; set aside. Remove fat from chicken parts and beef ribs. Put them and veal bones in a
- 6-quart soup kettle with salt and 4 quarts of cold water. Slowly bring to a
Instructions:
boil. Halve the celery and carrots quarter the celery root; add them to the soup kettle along with the remaining ingredients and simmer for 3 1/2 to 4 hours skimming frequently until stock reduces to 2 quarts. Strain broth discarding solids. (Can cool cover and refrigerate for up to 4 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb P38 ] Posted by Fred Peters.
